Recipe Index

Ingredients

• 10½ oz fresh firm white fish (such as tilapia or sea bass), cut into large chunks
• 2 tablespoons tamarind paste
• 1 large onion, diced
• 2 to 3 garlic cloves, chopped
• 2 to 3 tomatoes, diced
• 2 carrots, sliced
• 1 to 2 potatoes, peeled and diced
• 1 qt fish stock or water
• 1 to 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon mustard seeds
• 2 tablespoons vegetable oil
• A small handful of fresh parsley or coriander, chopped
• Salt, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the mustard seeds and let them sizzle for about 30 seconds, until they begin to pop.
2. Add the onion and cook for 4 to 5 minutes, until soft. Stir in the garlic and cook for 1 minute more.
3. Add the tomatoes, paprika, and black pepper. Cook, stirring often, for 4 to 5 minutes, until the tomatoes break down into a sauce.
4. Pour in the fish stock or water and stir in the tamarind paste until it dissolves. Season with salt and bring to a boil.
5. Add the carrots and potatoes, lower the heat, and simmer for 12 to 15 minutes, until the vegetables are nearly tender.
6. Lay the fish chunks gently into the soup. Simmer over low heat for 6 to 8 minutes, without stirring hard, until the fish is just cooked through and flakes easily.
7. Taste and adjust the salt and tamarind — the broth should be pleasantly sour. Scatter over the fresh herbs and serve hot.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data